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Crisp Winter Salad with Ginger-Garlic Vinaigrette

© Christopher Hirsheimer

Crisp Winter Salad with Ginger-Garlic Vinaigrette

Contributed by Jeffrey Alford and Naomi Duguid

TOTAL TIME: 20 MIN
SERVINGS: 4 to 6

•BASIC-EASY
•FAST
•HEALTHY
•VEGETARIAN

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1 head radicchio (7 ounces), cored and finely shredded
6 Belgian endives, sliced crosswise 1/4 inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons rice vinegar
Salt

In a large bowl, lightly toss the radicchio and endives. In a medium skillet, heat the olive oil. Add the garlic and ginger and cook over moderate heat until fragrant, about 2 minutes. Remove from the heat and add the vinegar. Stir the vinaigrette and pour it over the salad. Sprinkle with salt, toss well and serve.

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